Filling: in a saucepan, stir the mustard into stock until dissolved. Bring to a simmer over medium-high heat, then add cream and butter.
Reduce heat to medium and simmer until reduced by half. Stir in crab and prawns; keep warm over low heat.
Sauce: In a small saucepan, warm cream and mustard over medium heat. Once hot, whisk in the grated cheese gradually to make a smooth sauce. Season with nutmeg, salt and pepper. Keep warm over low heat.
Omelettes: In a bowl, whisk eggs and cream together until smooth. Season with salt and pepper.
Heat a 20cm non-stick frypan over medium heat, and brush lightly with oil. Pour a little of the egg mixture into the hot pan and swirl to make a thin, even layer.
Cook until egg sets then flip over and cook for a few seconds more until firm on the other side. Repeat process making 6 thin omelettes in total.
Spoon some of the seafood filling into the lower half of each. Roll up and serve with the warm cheese sauce.
Wow - this was awesome! I did not make the cheese sauce (too much work so early in the morning) or use prawns - but followed the recipe - adding only some fresh chive to the eggs - and it was rich and lovely. I had some crab that my husband brought home from Alaska and we were saving for a special occasion. It is always a risk making something for the first time when using expensive ingredients. All I can say that the crab was not wasted on this dish - it was perfect for showing off the decadent nature of the seafood. It was lavish and heavenly. Many thanks for a great recipe!!!!!!!!! - 29 Sep 2008